Caponatina Toasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 18 hors d'oeuvres
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 1/2 cups vegetable oil
- 1/8 teaspoon black pepper
- 1/8 teaspoon cinnamon
- pinch of sugar
- 1 teaspoon red-wine vinegar
- 1/4 cup finely diced onion
- a deep-fat thermometer
- Carbohydrate 6 g(2%)
- Fat 20 g(30%)
- Fiber 1 g(3%)
- Protein 1 g(3%)
- Saturated Fat 1 g(7%)
- Sodium 107 mg(4%)
- Calories 204
Preparation Put oven rack in middle position and preheat oven to 350°F. Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool. Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.) Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature. Serve toasts topped with caponatina. Cooks' notes:• Toasts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature. • Caponatina can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Preparation Put oven rack in middle position and preheat oven to 350°F. Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool. Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.) Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature. Serve toasts topped with caponatina. Cooks' notes:• Toasts can be made 1 week ahead and cooled completely, then kept in an airtight container at room temperature. • Caponatina can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
